Head Chef John McLeay draws inspiration from his multiple trips to southeast Asia, bringing back flavours and techniques to the Red Spice Road kitchen. Brandishing a modest Australian twist, interesting and sometimes unexpected combinations grace ever changing tasting menus.

Freshness, creativity and seasonality are the centre of attention in the kitchen with original recipe such as the lamb ribs and pork belly with chilli caramel.

With a sense of community deeply embedded in Red Spice Road’s identity, communal dining is offered under the famous red lantern. Unique flavour combinations can be paired with Asian influenced cocktails and an extensive wine list featuring offerings from Australia and beyond.

Red Spice Road also offers flexible options for large groups and private dining.